Growing up, I was one of many children. A stew was my mom’s best friend when it came to making dinner. Let’s face it, what’s easier than throwing things into a pot and letting it do its thing all day? If you are looking to feed an army (or to have leftovers for a few days) making a stew, in this case beef stew, is perfect.
- 2 pounds stew beef
- 2 tablespoons olive oil
- 2 cups water
- 2 tablespoon Worcestershire sauce
- 1 clove garlic
- 2 bay leaves
- Four red potatoes
- 1 medium red onion, chopped
- salt and pepper to taste
- 1/2 teaspoon paprika or Cajun seasoning
- 3 ribs celery, chopped
- Sliced carrots
- 2 tablespoons cornstarch
- Brown your beef in a large pot with olive oil. While the meat is browning, it’s a perfect time to prep.
- Chop up your onion, garlic, celery, and carrots. Peel and cut your potatoes into hearty pieces.
- Once the meat is brown, pour in your 2 cups of water, potatoes, onion, garlic, and Cajun seasoning, Worcestershire sauce, bay leaves, salt and pepper.
- Turn the heat down low, cover, and let stew for at least an hour.
- You can also do this in the crock pot. Just do the same above, but ignore step 4. Throw it all into the crock pot and let it go for 6-8 hours!
- After at least an hour has passed (or your crock pot finished cooking) and your potatoes are soft, pour the liquid out of the pot into a bowl, add 1/3 cup of water and cornstarch to thicken the sauce and pour back into the pot.
- Add the celery and let it cook for another 30 mins.
I must warn you, don’t start making this beef stew at 8pm because you will be eating beef stew no earlier than 10pm; you live and you learn. It was my first attempt at making beef stew, but I must say it was a success. I hope you enjoy this meal as much as Brian and I did!